Fitness For Seniors

Ingredients - Can of pinto beans - Can of peas - 1 small onion - 3 medium sized potatoes - 2 carrots - 3 stalks of celery - cornflour - ready cooked lasagne sheets - cube of mushroom stock - coriander powder - cheese (if required) - salt (if required) Instructions 1. Boil the potatoes and then cut into thin slices 2. Blend the can of peas 3. Cut the onion into small pieces 4. Dice the celery and carrots 5. Fry the onions and then add the carrots and celery. 6. Add about 2 cups of water. 7. Boil until the celery and carrots are tender 8. Add the mushroom stock and quarter a teaspoon of coriander powder. 9. Add salt to taste 10. Add the pinto beans and continue cooking for about 3 minutes. 11. Mix about 2 teaspoons of cornflour with half a cup of water and add to the pot. 12. Transfer the contents of the pot to a large Pyrex dish. 13. Cover the surface of the stew with lasagna sheets 14. Cover the sheets with the blended peas 15. Cover the surface of the pea

Here is a quick recipe for vegetarian lasagna: Ingredients: - Small onion - Oil - Can of tomatoes - Small can of tomato paste - Packet of pressed tou-fu - Can of peas - Punnet of mushrooms - Herbs/spices/salt to taste (Parsley, sage, rosemary, bay leaves, pepper, chili etc etc) - Quick cook lasgna sheets - Mozzarella cheese (optional) Method 1. Blend the can of peas. 2. Cut the onions, tou-fu and mushrooms into small pieces 3. In a pot, fry the onions and then add the onions, tou-fu, mushrooms, tomato paste and tomatoes 4. Cook for about 4 minutes and then if desired, quickly blend (so it does not appears "meat like") 5. Add a layer of toufu sauce to a baking dish, followed by a layer of lasagna and then a layer of blended peas. 6. Continue until the baking dish is full and ensure that the tou-fu sauce is the last layer. 7. If desired, add a thin layer of cheese to the top. The kids will never know that there is no meat in the dish. 8. Bake at 200 degree